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Apricot Pilaf

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  Vegetable 1 1⁄2 Tablespoon
  Vegetable margarine 1 1⁄2 Tablespoon (Use Shortening Made With Liquid Corn Or Safflower Oil)
  Onion 1 Medium, chopped
  Rice 1 Cup (16 tbs)
  Converted rice 1 Cup (16 tbs)
  Salt To Taste
  Water 2 1⁄2 Cup (40 tbs)
  Apricot halves 17 Ounce (1 Can)
  Canned apricot halves 17 Ounce, drained & quartered (1 Can)
  Parsley 1⁄4 Cup (4 tbs), chopped

1. Melt margarine in a large skillet.
2. Add onion to the pan and fry them on a low flame, stirring frequently, until soft and golden.
3. Add rice and sauté until lightly colored.
4. Season with salt
5. Pour in the water.
6. Bring to a boil, stirring to prevent rice from stickling to the sides and base.
7. Reduce heat, cover pan and simmer rice for about 20 to 25 minutes until tender and liquid has been absorbed.
8. When the rice is cooked, turn off the heat.
9. Add the apricots to it and fluff using a fork to mix gently without breaking the rice grains.
10. Cover and let rice stand in the steam, for 5 minutes.

11. Heap into a serving dish or platter and garnish with chopped parsley.
12. Serve hot with curry or stew.

Recipe Summary

Difficulty Level: 
Side Dish
Rice, Apricot
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 458 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 0.95 g4.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 109.7 mg4.6%

Total Carbohydrates 96 g31.9%

Dietary Fiber 5.2 g20.6%

Sugars 28.2 g

Protein 8 g15.8%

Vitamin A 62.6% Vitamin C 46.9%

Calcium 14.1% Iron 22.8%

*Based on a 2000 Calorie diet

Apricot Pilaf Recipe